The Best Fresh Pasta no eggs needed

Slow it down and make your own pasta, from scratch! This recipe is inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA (http://crossroadskitchen.com) & featured in our Wicked Healthy Cookbook (https://amzn.to/3mb63Ai). Usually egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results form the growing or harvesting process). Serve up with Nana’s Red Sauce (see link below) and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties!

Nana Sarno's famous Red Sauce ▶︎ https://youtu.be/AVptBvjbtck

Thanks for watching!

Full recipe below!

Kitchen tools we love and use:

Shun Classic 8" Chef's Knife: https://amzn.to/2vNXK91
Vitamix 5200 Blender: https://amzn.to/2TBxeZL
Cuisinart Food Processor: https://amzn.to/2wHubWY
Lodge Cast Iron Skillets: https://amzn.to/2TvCIVE
Microplane Zester: https://amzn.to/3aErS5C
KitchenAid Stand Mixer: https://amzn.to/2TOOhpP
Bamboo Spatulas: https://amzn.to/2wJtOLd
Boos Reversible Walnut Cutting Board: https://amzn.to/3aCCzW7
Cuisinart Variable Speed Hand Blender: https://amzn.to/32YVuIa
Kota Granite Mortar & Pestle Stone Grinder: https://amzn.to/2TR2C5l
OXO Stainless Steel Scraper & Chopper: https://amzn.to/38yo30j
Carbon Steel Wok: https://amzn.to/2TPHDQe
Bamboo Steamer Baskets: https://amzn.to/2vPN4Xl

*********************************************************
FRESH PASTA
Slow it down and make your own pasta, from scratch! Inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA & featured in our book Wicked Healthy Cookbook. Usually egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results form the growing or harvesting process). Serve up with Nana’s Red Sauce and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties.

INGREDIENTS

1 block Silken tofu (12 oz / 340 g)
2 tbsp generous red palm oil
1-2 pinches Salt
Semolina flour
00 flour (doppio zero flour)

INSTRUCTIONS

Blend silken tofu, red palm oil and salt to create ‘egg’ cream mixture, keep scraping down sides and blend until silky smooth.

Add semolina flour and oo flour gradually to food processor (still with ‘egg’ inside), small quantities at a time, until it forms a ball of dough.

Flour your work surface and remove the dough ball to the surface to begin kneading. Knead for 8-10 minutes.

Wrap tight in plastic wrap and set aside in room temperature (we waited an hour for the gluten to relax).

Remove plastic wrap, slice a ?x? Piece, laying both sides on a floured board and then running through the pasta maker at 0 - folding in half lengthways and repeating a few times, until smooth with no tears. Square off sides and run through again.

Set pasta maker to 1 and run pasta sheet through, followed by 2 several times until thin, delicate and smooth. Dusting with semolina iif needed.

Cut to size and lay on a baking sheet, lined with parchment, dusting with semolina.

Repeat with the whole block of dough.

For pappardelle: Roll up slices and and cut ¾ of an inch pieces (use ends as a test for cooking). Unravel gently and lightly toss in semolina to coat.

For linguine: Roll up slices and cut thinner ? size pieces. Unravel gently and lightly toss in semolina to coat.

Bring a pan of water to a simmer, gently drop pasta into the water and cook for 2 minutes. Use a strainer to catch pasta (place in pan before pasta) to remove gently once ready.

Serve with Nana’s Red Sauce!
Notes:
If making a few days ahead, finish the kneading stage, wrap in plastic wrap and put in the fridge. Take out of fridge an hour before preparing and ensure it has returned to room temperature.

If you make a big batch, wrap in plastic and put in freezer, when defrosting ensure that it’s completely at room temperature.

Want to add some flavour? If you’re using a puree/pesto, add less liquid in the dough process, or use freeze-dried or dried ingredients, like frozen spinach/bell pepper.
#wickedhealthy #wickedkitchen

Видео The Best Fresh Pasta no eggs needed канала Derek Sarno